Thai Butternut Squash Lentil Soup

Ingredients

  • ½ tablespoon coconut oil or olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 yellow onion, diced
  • 1 large carrot, thinly sliced or diced
  • 1 medium (2 pound) butternut squash, peeled and cubed (about 5-6 cups diced)
  • 1 tablespoon yellow curry powder
  • 1 tablespoon freshly grated turmeric (or 1 teaspoon ground turmeric)
  • 1 (15 ounce) can light coconut milk
  • 2 1/2 cups organic low sodium vegetarian broth
  • 1 cup green or brown lentils, rinsed and sorted
  • 2 tablespoons all natural creamy peanut butter or cashew butter
  • ¾ teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 3 cups organic spinach

Instructions

  1. Add all of the ingredients to your slow cooker except the spinach.
  2. Cook on high for 3-4 hours or low for 6-8 hours.
  3. After, take about 3 cups and blend in your blender.
  4. Add the 3 cups back to your slow cooker along with the 3 cups of spinach.
  5. Stir for a couple minutes.
  6. Serve and enjoy!

This is extra tasty with peanuts or hot sauce!

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